Qualidade microbiológica e físico-química da traíra Hoplias malabaricus salgado e seco consumido no povoado São Jerônimo

Abstract

The conservation method of natural drying followed by salting applied to fish in the town of São Jerônimo, São Bento-MA, is a traditional and effective technique for preserving fish. Natural drying involves removing moisture from the fish, which helps prevent the proliferation of bacteria and fungi, contributing to the conservation of the food. However, it is important to ensure that the process is done properly to avoid contamination and ensure food safety. Using this method benefits local communities, providing a way to preserve fish and guarantee access to food for a longer period. The results of the questionnaire indicated that dried fish is a food known and consumed by the community. In total, 10 families living in the interior were interviewed. Microbiological analysis of Total Coliforms was carried out using multiple tubes to verify the presence or absence of coliforms in the samples. The analysis was carried out by placing a sample in a series of tubes containing specific culture media and resulted in a negative result for the growth of total coliforms. The physicalchemical analyzes carried out were moisture and ash and resulted in 24% and 11.5% respectively, both results within the limits permitted by legislation.